Aloo Ki Sabzi For Poori Kachori | North Indian Aloo Sabzi For Poori

Aloo Ki Sabzi For Poori Kachori | North Indian Aloo Sabzi For Poori
aloo ki sabzi for poori kachori
  • Aloo ki sabzi means potato curry. We have shown the recipe of potato masala that is served with pooris or kachoris. This is a no onion no garlic recipe that tastes yummy. The crushed spices and spice powders are the essences of its taste and flavor. Yet the spices are not overwhelming but lend a subtle yet tantalizing taste.
  • This aloo ki sabzi is served with poori in dhabas too. Aloo poori is popular in North India. This aloo curry recipe is a no onion no garlic recipe. So you can make it for vrath or fasting too. If you do not eat tomatoes for vrath you can skip the tomatoes and follow the recipe.
  • I have already posted the recipe of South Indian style potato curry for pooris.


  1. 1 kg potatoes, washed, boiled and peeled
  2. 400 g / 4 large tomatoes
  3. 1 tsp coriander seeds/ sabut dhaniya
  4. 1 tsp cumin seeds/ jeera
  5. 1 tsp fenugreek seeds/ methi seeds
  6. 1 tsp fennel seeds / saunf
  7. 1 tsp turmeric powder
  8. 1 tsp red chili powder
  9. 1 tsp coriander powder
  10. 2 tsp dry mango powder/ aamchur powder
  11. 2 green chilies
  12. coriander leaves
  13. salt as per taste
  14. sugar 1 tsp
  15. 1/4 cup / 4 tbsp oil
  16. 1 cup = 250 ml in our recipes


  1. First let us prepare the masala for the recipe. For this in a mortar and pestle, take coriander seeds, cumin seeds, fennel seeds and fenugreek seeds. Crush these to a very coarse powder.
  2. Now let us ready a spice mix. For this, mix together coriander powder, red chili powder and turmeric powder and add a little water and make a paste.
  3. To this paste, add the crushed seeds and mix well, adding water if needed. This is our masala for the aloo ki sabzi for poori and kachori.
  4. Now grate the tomatoes. If you do not wish to grate, you can blend them in a mixer. But grating adds a definite texture to the curry.
  5. Now break the boiled, peeled and cooled down potatoes roughly with your hands.
  6. Heat oil in a pan.
  7. When the oil is hot, add in cumin seeds. Do not brown the cumin seeds much.
  8. Add in the prepared masala mixture after lowering the flame.
  9. Now stir on low flame for about 1.5 minutes, adding spoonfuls of water if need be.
  10. Now add in the grated tomatoes. Stir until moisture is absorbed.
  11. Add salt, sugar, and dry mango powder. Mix well and stir.
  12. Now, add in the potatoes. Stir for two to three minutes after mixing well.
  13. If you wish to make a dry sabzi or vegetable, you can serve it at this stage.
  14. But as we are making gravy, add 3 cups of water. Remember that this curry thickens with time. So, add water accordingly.
  15. Bring it to a boil and switch off the flame.
  16. Serve yummy curry with pooris or kachoris.

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